thinking about the different types of quinoa and how I can do something sweet with it I decided to take advance of the crispy texture that red quinoa can provide to a cake substituting flour.
so here you have a gluten free cake with a moist, consistent and crispy texture thanks to the famous red quinoa who brings to the cake lots of protein and fibre.
such a funny experience I had baking it, was kind of weird for me because I never though something like this would ever work properly in fact. but here you have the prove! if I can bake it..you can bake it also!
RED QUINOA GLUTEN FREE CAKE
(makes about 12 servings)
· ingredients ·
350g cooked red quinoa
70 ml oat milk
4 large free range eggs
1 tsp vanilla extract
120 ml virgin coconut oil
70g cocoa powder
1 + ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
100g white chocolate
50ml whipping cream
some sliced dried coconut
· step by step ·
preheat the oven at 170ºC and grease a 23cm approx. mould with oil.
in a medium sauce pan cook 180g approx. of red quinoa with water for about 15 min, like if you were cooking rice. it will duplicate the volume, so the weight too. when it’s ready let it cool.
in a big bowl mix the cooked quinoa, milk, eggs, vanilla extract, honey and oil.
in another big bowl mix the sifted cocoa powder, baking powder, baking soda and salt.
pour the dry mix to the wet ingredients and mix until it’s well combined.
place the batter into the prepared mould and bake it into the oven for about 50min. at 170ºC.
leave the cake to cool almost completely before you remove from the mould, because the texture is delicate.
in a medium sauce pan heat the whipped cream until boils.
in a medium bowl place the chopped chocolate and pour the cooked whipped cream. move until the chocolate it’s melted.
leave it cool a little bit before pour it into the top of the cake.
· tips ·
you can substitute the coconut oil for olive oil if you don’t like the flavour of coconut.